Dulce de leche banana cream tart
It’s a pity that Mexican Made Easy airs locally only once a week. Wish there were more sensible food shows like it on TV. Personally, I can do away with Gordon Ramsay, The Next Food Network Star, Iron Chef, Bobby Flay and Bruce Lim.
Mexican Made Easy, I love. But it airs on Wednesday morning (or is it Thursday morning?) and since I’m rarely awake before noon, I’ve seen it oooohh… maybe twice or thrice over the past year. Speedy, however, caught the show recently, started talking excitedly about a pie with dulce de leche and bananas and, next thing I knew, he had bought all the ingredients to make the pie.
And so we did make the pie. Except we used a tart dish so our version is dulce de leche banana cream tart adapted from Marcela Valladolid’s Dulce de Leche Banana Cream Pie (Senator Tito Sotto: that’s how to make an attribution).
I thought it would be something like banoffee tart. And it is but only in part. This dulce de leche banana cream tart has more in terms of texture, balance and contrast. The crust is made with crushed Graham crackers, almonds, salt and butter. The filling consists of three layers — dulce de leche, bananas and a mixture of whipped cream, cream cheese, sugar and butter. The nuts in the crust add an amazing texture while the salt in the crust and the cream cheese in the filling create a wonderful balance and contrast with the sweetness of the dulce de leche and the bananas making the tart less cloying.
Recipe: Dulce de leche banana cream tart
For the crust:
- 1 c. of crushed Graham crackers
- 1/3 c. of crushed toasted almonds
- 125 g. of melted butter
- 1/4 tsp. of salt
For the filling:
- 125 g. of cream cheese, at room temperature
- 125 g. of butter, at room temperature
- 2 tbsps. of powdered sugar
- 1/2 tsp. of cinnamon
- 1 c. of well-chilled whipping cream (see guide)
- 1 can of homemade dulce de leche
- bananas (how many depends on their size and the diameter of your dish), cut into rings about half an inch thick
- Stir together the ingredients for the crust. Press onto the bottom and sides of a 12-inch tart dish. Chill while preparing the filling.
- In a mixing bowl, whip together the butter and cream cheese just until combined. I used an electric mixer. You can do this step by hand.
- Add the powdered sugar and cinnamon. Stir to combine,
- Add the cream. Whip until soft peaks form. Again, I used an electric mixer. You can do this by hand but it’ll take longer to reach the soft peaks stage.
- Take the crust out of the fridge.
- Spread the dulce the leche over the entire bottom of the crust.
- Arrange the sliced bananas on top of the dulce de leche, pressing down slightly.
- Pour the whipped cream mixture over the bananas.
- Spread to cover the bananas.
- Chill for several hours.
- Before slicing and serving, you may want to sprinkle the tart with cocoa powder or more cinnamon. Totally optional.
- When the filling is firm, slice the tart and serve.
Preparation time: 10 minute(s)
Number of servings (yield): 4 to 8, depending on how many slices each person gets